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The Behavior of Bacillus cereus during the Process of Vacuum Cooking
vacuum cooking heating Bacillus cereus spore food hygiene food poisoning
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2009/8/27
We studied the change of aerobic bacterial number and the behavior of Bacillus cereus during the process of vacuum cooking to evaluate the safety of this cooking method. Sliced raw beef was used as an...
Effect of the Calcium and Sodium in Rice Cooking Water on the Properties of Cooked Rice (Part 1)Effects on the Physical Properties and Eating Quality of Cooked Rice
cooked rice calcium lactate sodium chloride physical property degree of gelatinization sensory evaluation
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2009/8/27
The results of the sensory evaluation show that the stickiness, hardness, and elasticity of the Ca rice were greater than those for the Ca/Na rice. These significant distinctions are in agreement with...
Can a Rapider Freezing Rate Maintain Chicken Breast Quality?—Evaluation Using Vacuum Cooking—
chicken breast freezing rate quality muscle microstructure softness
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2009/8/27
Chicken breasts were frozen using 3 methods: the super slow freezing method (approximately -0.30°C/min), the slow freezing method (approximately -1.4°C/min), and the liquid nitrogen-freezing method (a...